The kimchi is done! It took two full days to complete, but if I were to do it myself, I think it would’ve taken weeks. Experiencing the whole process really made me appreciate kimchi in a whole new way. It’s such a standard presence on my dinner table, that I don’t think I’ve ever really given it a second thought. But that’s exactly why kimchi is so important, because I eat it everyday. To know where all the ingredients came from and how much preparation went into it makes you enjoy it more. I found it really impressive how authentic and culturally intact each part was. All the ingredients were local, seasonal, and all the methods used could have been seen 100, 300, 500 years ago. Well, maybe except the mandolin we used to cut the radishes. That probably cut three days worth of work to two.
In theory, this batch is supposed to last one year, so you can imagine how much of everything we needed (we’re talking restaurant kitchen proportions). No recipe was used and I lost count after 50 cabbage heads, that I’ll let the photos do the rest of the talking.
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